7. Melt butter in skillet on medium high and lightly brown the tenderloin on both sides

And save the resulting fluid in the pan

8. Transfer the tenderloins to a lightly greased baking sheet

9. In the same skillet that you browned the tenderloin add bourbon, maple syrup, brown sugar, Dijon mustard. Bring to boil over medium heat, then reduce and simmer, stirring constantly for three minutes. This will be your glaze for the pork.

10.Coat the tenderloin with the glaze and bake for

20-25 minutesor until internal temperature

reaches 160º

11.Let the tenderloin rest for 10 minutes after

pulling it out of the oven.

Smashed Potatoes and Parsnips:

Ingredients:

Peel 1 ½ lbs Yukon gold potatoes (large cubes)

Peel ½ lb parsnips (cubed)

Measure a ½ cup heavy cream

And ¼ Tbs. cut butter

1. Place Potatoes and parsnips in salted water.

2. Bring water to boil

3. Boil for 15-20 minutes until potatoes are soft

4. Drain and return to the pot on low-medium to heat add heavy cream and bring to simmer